¾ c. mayonnaise
1 clove garlic, minced
1 tsp. honey mustard
1 tsp. Worcestershire sauce
Juice of ½ lemon
Freshly ground black pepper
1 large head romaine lettuce, quartered
2 tbsp. extra-virgin olive oil
4 slices bacon, cooked and chopped
¾ c. grape tomatoes, halved
1) Make creamy Caesar dressing: In a small bowl, whisk together mayonnaise, garlic, honey mustard, Worcestershire and lemon juice and season with salt and pepper. Set aside.
2) Heat a grill pan over medium-high heat. Brush romaine wedges with olive oil and grill until charred and slightly wilted, 2 to 3 minutes per side.
3) Transfer romaine to a plate and drizzle with dressing. Top with bacon and tomatoes and serve.